Effect of pH and heat treatment conditions on physicochemical and acid gelation properties of liquid milk protein concentrate.

Rafiee Tari, Niloufar; Gaygadzhiev, Zafir; Guri, Anilda; Wright, Amanda

Rafiee Tari, Niloufar; Gaygadzhiev, Zafir; Guri, Anilda; Wright, Amanda.

Afiliação

Rafiee Tari N; Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, Canada N1G 2W1. Electronic address: nrafieet@uoguelph.ca.
Gaygadzhiev Z; Research and Development Department, Gay Lea Foods Co-operative Ltd., Hamilton, ON, Canada L8H 3R7.
Guri A; Research and Development Department, Gay Lea Foods Co-operative Ltd., Hamilton, ON, Canada L8H 3R7.
Wright A; Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, Canada N1G 2W1.

J Dairy Sci ; 104(6): 6609-6619, 2021 Jun.

Article em En | MEDLINE | ID: mdl-33773779

Assuntos

Temperatura Alta; Proteínas do Leite; Animais; Caseínas; Concentração de Íons de Hidrogênio; Micelas; Proteínas do Leite/análise; Desnaturação Proteica; Proteínas do Soro do Leite

Palavras-chave

acid gelation; functional properties; heating; liquid MPC; pH

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Temperatura Alta / Proteínas do Leite Limite: Animals Idioma: En Revista: J Dairy Sci Ano de publicação: 2021 Tipo de documento: Article

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